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Frontier Co-Op Italian Seasoning with Mediterranean Oregano -- 0.64 oz


Frontier Co-Op Italian Seasoning with Mediterranean Oregano
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Frontier Co-Op Italian Seasoning with Mediterranean Oregano -- 0.64 oz

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Frontier Co-Op Italian Seasoning with Mediterranean Oregano Description

  • All Natural
  • Non-GMO
  • Kosher
  • Non-Irradiated
  • Non-ETO (ethylene oxide)

Non-ETO - Ethylene Oxide is a sterilization chemical commonly used n the spice industry, but never by Frontier Co-Op.

Free Of
GMOs, ETO.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Ingredients: Oregano, marjoram, thyme, rosemary, basil, sage.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Black Bean & Oat “Meatballs”

With their robust, belly-filling flavors combined, black beans and oats make a delicious combination. Legume-topped oatmeal is not on the menu, but thanks to this vegan recipe, another comfort food favorite is. Whether you’re eating traditional pasta, long strands of zucchini noodles or gluten-free brown rice spaghetti, pile on these savory black bean meatballs. They're packed with plant-based protein and wholesome, nutritional goodness.

Vegan black bean meatballs and zucchini noodles | www.vitacost.com/blog

Vegan Black Bean & Oat “Meatballs”

Makes about 18 “meat” balls

Ingredients

1 cup rolled oats
1 cup oat flour
1-½ cups cooked black beans
1-½ Tbsp. flax meal
2 tsp. onion powder
2 tsp. garlic powder
1-½ tsp. Italian seasoning
1 tsp. paprika
Salt & pepper, to taste
Breadcrumbs, to coat
Water, as needed to blend

Directions

  1. Preheat oven to 425 degrees F.
  2. In a food processor, pulse rolled oats and flax seeds until mostly ground but still chunky. Transfer to a large mixing bowl.
  3. In the food processor, pulse black beans until smooth. Add to mixing bowl.
  4. Add oat flour, onion powder, garlic powder, Italian seasoning, paprika and salt and pepper to mixing bowl. Mix until fully incorporated. Set aside for 5 minutes to thicken.
  5. Pour breadcrumbs on to a shallow dish. Scoop out 1-inch balls from bean mixture and roll into breadcrumbs to coat. Transfer coated balls to a baking sheet.
  6. Bake for 14-16 minutes, flipping halfway through.

Margaret’s notes:

  • Leftovers will keep in an airtight and refrigerated container for 4-5 days.
  • The oat flour can be swapped with 1 cup of garbanzo or rice flour.
  • For a quicker method, prep oat-bean mixture ahead of time and freeze until ready to eat. To reheat after being frozen, bake at 425 degrees F for 26-30 minutes, flipping halfway through.
  • These balls can be fried instead of baked. Fry them over medium-high heat for about 3-4 minutes on each side, until dark golden brown.
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